Description

This TikTok Salmon Rice Bowl is a quick and flavorful dish perfect for a satisfying lunch or dinner. Featuring tender flaked salmon, warm short-grain rice steamed with a unique ice cube method, creamy Kewpie mayo, spicy sriracha, fresh avocado, and optional toppings like furikake and fried garlic, this bowl offers a delightful combination of textures and tastes. Served with roasted seaweed sheets and optional kimchi, it’s an easy recipe that makes great use of leftovers while delivering rich, spicy, and savory flavors in just minutes.

Ingredients

Scale

Salmon and Rice

4 oz salmon filet
1 ½ cups cooked short-grain rice
2 ice cubes

Seasonings and Sauces

1 tsp soy sauce
1 tbsp Kewpie Japanese mayonnaise (add more if necessary)
1 tsp sriracha

Fresh Ingredients and Toppings

1 avocado, sliced
2 packs roasted seaweed sheets
Kimchi (optional, on the side)
Furikake (optional topping)
Fried garlic (optional topping)

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Instructions

Prepare the Salmon: Place the salmon filet in a shallow bowl and carefully remove the skin. Use a fork to flake the salmon into smaller pieces, spreading them evenly throughout the bowl to ensure even heating.
Add and Spread Rice: Scoop the cooked short-grain rice over the flaked salmon. Using the fork, gently spread the rice evenly over the salmon so that it heats uniformly during cooking.
Add Ice Cubes for Steam: Place one or two ice cubes on top of the rice. This technique helps create steam to hydrate and warm the rice as it heats. Alternatively, you can sprinkle 1-2 tablespoons of water around the rice for similar effect.
Cover and Steam in Microwave: Cover the bowl with parchment paper or a clean hand towel, molding it gently over the rice to trap steam. Microwave the bowl on high for two to three minutes, using one-minute intervals to check if the dish is thoroughly heated. Once done, remove the cover and any remaining ice cubes.
Season the Bowl: Drizzle soy sauce, Kewpie mayonnaise, and sriracha over the warm rice and salmon mixture. Use a fork to mix all ingredients thoroughly, ensuring an even coating of flavors. Taste and adjust seasoning by adding more soy sauce, mayo, or sriracha as desired.
Add Toppings and Serve: Optional toppings like furikake and fried garlic can be sprinkled on top for added texture and flavor. Serve the salmon rice mixture alongside sliced avocado and roasted seaweed sheets. Use the seaweed sheets to scoop up the bowl and enjoy. Kimchi can be served on the side for a spicy, fermented contrast.

Notes

This recipe is perfect for using leftover salmon and rice, making it a quick and easy meal option during busy weekdays.
Using ice cubes or a splash of water while microwaving helps steam the rice, keeping it moist and fluffy instead of drying out.
Adjust the amount of Kewpie mayonnaise and sriracha to control creaminess and spiciness according to your preference.
For extra crunch and umami flavor, don’t skip the optional furikake and fried garlic toppings.
Serving with kimchi adds a refreshing and spicy tang that complements the richness of the bowl.

Nutrition

Serving Size: 1 serving
Calories: 850.69
Sugar: 1.75 g
Sodium: 432.61 mg
Fat: 25.37 g
Saturated Fat: 3.7 g
Unsaturated Fat: 19.25 g
Trans Fat: 0.05 g
Carbohydrates: 128.6 g
Fiber: 10.97 g
Protein: 23.95 g
Cholesterol: 43.69 mg